Last Friday night, Chase and I went to the Old Idaho Penitentiary with his parents for Bars & Ballads, an event where local musicians played while listeners picnicked on the grass! It was a really neat way to check out the penitentiary. I found out that it was open until the 70’s- how crazy is that?!
We are huge breakfast food fans at our place. If you have been reading along with the blog for a while, it may seem like the only recipes I share are for breakfast foods, especially waffles! The only problem with that is typical breakfast foods can be very high in sugar and carbs that cause a huge crash mid-morning. To combat the crash, I love the cottage cheese pancake recipe in the The Eat-Clean Diet Cookbook by Tosca Reno because it has enough protein to keep me full for quite a while. I tweaked the recipe a bit with things we had on hand and made the batter up as waffles! Waffles are best, right? Here’s my version of the recipe.
Cottage Cheese Waffles with Blueberries
makes 6 waffles
1 c. flour
1/4 c. wheat germ
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 c. cottage cheese
1 c. plain yogurt
2 Tbsp. maple syrup
2 cups blueberries (optional)
1. Combine all dry ingredients in medium bowl and make well in the center.
2. Combine all wet ingredients in a small bowl and pour into dry ingredients. Stir until mixed.
3. Heat up a waffle maker and pour batter in- cook. Eat immediately- enjoy!
Optional: -directions to make blueberry waffles-
Pour half of batter needed to make one waffle; place blueberries in batter. Pour remaining half of batter needed on top of blueberries. Cook and enjoy!